There’s a risotto I burnt years ago, during my second year of university. I had just got my first flat all to myself, I wanted to impress my friends, and I thought: “a risotto, how hard can it be.” Well, it turned into a greyish paste that stuck to the spoon like cement. The risotto…
If the perfect soffritto is the silent soul of a dish, then cheese is its muscle and beating heart. It’s not just a condiment to be grated absentmindedly at the end of cooking; it’s a complex structure of proteins and fats capable of transforming a loose liquid into a velvety cream or a crust with…
You know that feeling when you’re standing at the supermarket counter faced with a myriad of options? Buffalo mozzarella, fior di latte, classic mozzarella, plaited, knots, smoked… and then there are those who want it for pizza, those for salad, those for a hot dish. Often, we choose it carelessly, as a simple “white, soft…
If patisserie were a work of engineering, the biscuit would be its foundation. We often consider it a mere supporting actor, something to absent-mindedly ‘dip’ into milk or coffee, but in reality, it’s one of the most versatile tools available to those who cook. Just as we saw with potato starch, understanding the structure of…
If the kitchen were a stage, garlic would be that strong-willed actor everyone calls for, but whose presence some fear. You either love it or hate it. There’s no middle ground. Yet, the same clove that “burns” your tongue when raw and lingers on your breath for hours can transform into a buttery, sweet, and…
How many times have you found yourself with a bread basket containing a few slices that have become too hard to eat? If your first thought was to turn it into breadcrumbs, know that you’re only scratching the surface of a world of possibilities. Today, we’re talking about a topic close to our hearts at…